Grand Ma Recipe

Prep the Chicken

Remove any giblets from the chicken and rinse under cold water. Pat dry with paper towels and place in a large pot.

Chop Vegetables

Peel and chop the onion, carrots, celery, and potatoes into bite-sized pieces. Mince the garlic.

Sauté Aromatics

In the same pot, add a little oil and sauté the minced garlic and chopped onion until softened, about 3-5 minutes.

Add Vegetables

Add the chopped carrots, celery, and potatoes to the pot, stirring to combine with the garlic and onion.

Season the Chicken

Place the whole chicken back into the pot with the vegetables. Season with salt, black pepper, thyme, rosemary, and bay leaves.

Add Broth

Pour the chicken broth over the chicken and vegetables, ensuring the chicken is mostly submerged in the liquid.

Cook the Chicken

Bring the mixture to a boil, then reduce the heat to low and cover. Let it simmer for about 1.5 hours, or until the chicken is cooked through and tender.

Shred the Chicken

Once cooked, carefully remove the chicken from the pot and let it cool slightly. Shred the meat from the bones and return it to the soup.

Add Finishing Touches

Stir in the chopped fresh parsley and lemon juice just before serving to brighten the flavors.

Serve

Ladle the soup into bowls and serve warm with crusty bread or crackers.